Opening hours
Breakfeast
6.00 / 10.30
Lunch
11.30 / 13.30
Dinner
19.00 / 22.00
Reservation at 40 46 38 99 or [email protected].
Reservation at 40 46 38 99 or [email protected].
LEHMAN Igor
A new era ! Renewal !
At almost 30 years old, Igor Lehmann takes over the Le Velvet restaurant in 2021! Travels and culinary discoveries in the charcuterie in Nancy, the city where the young chef grew up.
After 2 years of study and obtaining his CAP, he consolidated his skills for 1 year in Paris, followed by 2 years by validating a professional butcher’s certificate.
Igor is curious by nature with an adventurous spirit, he decides to travel from Canada to England, where he will be introduced to Daniel Boulud, named “Best Restaurateur in the World in 2021”, in London at one of his restaurants. He also stops in Australia, where he starts to develop a taste for gourmet cuisine. He will perfect his English during this journey.
He returns to the mainland for 3 years where he becomes a private chef, in a castle in Lorraine before making a stop in the sun in Tahiti, French Polynesia, alongside Chef Fabrice Métais of the Aubergine restaurant for 1 year. He will later travel to Hungary in a starred restaurant, then to Saudi Arabia as a private chef for a prince. He learns that the Le Velvet restaurant is looking for its new chef in 2021. The young traveler decides to return to Tahiti. In his eyes, Tahiti is the perfect place to live. There is an authentic atmosphere, a spirit of kindness and generosity.
Who wouldn’t dream of leading their own brigade? It’s every cook’s dream or at least one of their professional goals! The reputation of this establishment is already established, but still needs to be heightened a little more. After 2 months, the new Executive Chef brings his personal touch to the kitchens of the Le Velvet restaurant.
Freshness, color, and refinement, that’s how his cuisine is summarized, right down to the plate selection. He is rigorous, original, and generous in the presentation of his dishes. He always strives to showcase products while maximizing their resources, thereby reducing waste. This chef feels close to nature and it shows in his cuisine. Igor is a chef who respects flavor and always strives to intensify it through techniques he loves, such as fermentation or dehydration.
“Cuisine should be put more in the foreground rather than being confined to the stove. I encourage my team to go to the dining room and be in contact with customers,” he says.
One of his goals is to “feed the local gastronomic scene” even more by bringing his experience and touch of “nature” with a sometimes unconventional presentation, resulting in a surprising taste. This is just the beginning!
